Ford Fry, a Houston native, studied at the New England Culinary Institute in Vermont before settling in Atlanta. He now has 15 acclaimed restaurants in Atlanta, Houston, and Charlotte, including the Tex-Mex spots Superica and The El Felix. Fry won Eater’s Empire Builder of the Year and the Georgia Restaurant Association’s seventh annual Crystal of Excellence Award for Restaurateur of the Year in 2013, and has been a James Beard Award semifinalist for Outstanding Restaurateur since 2013.
Tex-Mex Cookbook: Traditions, Innovations, and Comfort Foods from Both Sides of the Border
is a style of food that’s deeply woven into the cultural fabric of Texas: a
riot of tasty, comfort-food ingredients like beef, American cheese, and dried
chili powder. Chef and restaurateur Ford Fry brings his southern sensibilities
and culinary skills to the beloved fusion cuisine with recipes that are heavy
on flavor, light on fuss, and attainable for all levels of home cooks.